Ingredients

2tablespoonscoconut aminos (4 tablespoons if you would like to omit the tamari soy sauce and make this Whole30 compliant

2tablespoonstamarin soy sauce

3eggsbeaten

1green onionsliced

Red pepper flakesoptional

Instructions

Add the olive oil to a large cast iron skillet (any skillet will work, but I love a cast iron one) and heat over medium heat. When the oil is hot, add the onions and sauté until the onions are softened and lightly browned, about 5-7 minutes.

Push the onions to the side of the pan and add the ground pork to the pan, adding more oil if the pan had gone dry. Add 1 teaspoons of the salt to the pork. Let the pork lightly brown and continue to cook while breaking it up with a wooden spoon.

Once the pork is cooked through add your cauliflower rice to the pan and add the sesame oil, coconut aminos and or tamari soy sauce and remainder of the salt and stir to combine. Continue to cook until the cauliflower rice has softened.

When the cauliflower has softened, form a well in the middle of the pan of rice and pour the beaten egg into it. Let the egg sit until it starts to cook through and gently stir the cooked parts of the egg into the remainder of the dish. Once the egg has cooked through, stir the dish thoroughly to combine.

To serve, top with sliced green onions and optional red pepper flakes.